Caribbean Coconut Curry Crab Claws

Ingredients

• 1 kg (2.2 lbs) crab claws 1 kg (2.2 lbs) crab claws
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
• 1 can (400 ml) coconut milk 1 can (400 ml) coconut milk
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion becomes translucent and the mixture becomes fragrant.
3. 3.
   Sprinkle the Caribbean curry powder over the onion mixture and stir well to coat the ingredients.
4. 4.
   Pour in the coconut milk and stir until the curry powder is fully incorporated into the sauce.
5. 5.
   Add the crab claws to the skillet and gently stir to coat them with the sauce.
6. 6.
   Cover the skillet and simmer for about 10 minutes, or until the crab claws are cooked through.
7. 7.
   Stir in the lime juice and brown sugar. Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Crab claws — Ensure that the crab claws are fresh and properly cleaned before cooking. Remove any shells or cartilage that may be present.

Tips & Tricks

• If you prefer a spicier curry, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce.
• Serve the Caribbean Coconut Curry Crab Claws with steamed rice or crusty bread to soak up the delicious sauce.
• For an extra burst of freshness, squeeze some lime juice over the dish just before serving.
• If you can't find fresh crab claws, you can use frozen ones. Thaw them thoroughly before cooking.

Serving advice

Serve the Caribbean Coconut Curry Crab Claws as a main course, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for added flavor and visual appeal.

Presentation advice

Arrange the crab claws on a large serving platter, with the vibrant orange curry sauce drizzled over them. Sprinkle some chopped fresh cilantro on top for a pop of color. Serve with a side of steamed rice or crusty bread.